Bacon and Egg Muffins
serves 6
Nonstick vegetable oil spray
2 cups all-purpose flour3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
227 grams thick-cut bacon, cooked crisp and finely chopped
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese
1 cup milk
7 large eggs
5 tablespoons unsalted butter, melted
Preheat the oven to 190˚ C. Grease 6 jumbo muffin tins (or 1-cup ramekins) with the oil spray and set aside.
Whisk the flour, salt, baking powder, sugar, bacon, chives, and cheese in a large bowl. Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter. Fold the ingredients together gently until no dry spots remain.
Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter. Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk. (It’s easiest if you work with small dollops of batter.)
Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack. (They won’t be very brown.) Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.
